Description
A classic holiday dessert featuring a light, spiced pumpkin cake rolled with a rich cream cheese filling. This Pumpkin Roll is perfect for fall gatherings and special occasions.
Ingredients
Units
Scale
For the Cake:
- 3/4 cup all-purpose flour, sifted
- 1 tsp. baking powder
- 1 tbsp. pumpkin pie spice
- 1/4 tsp. kosher salt
- 3 eggs, lightly beaten
- 1 1/2 tsp. vanilla extract
- 1 cup sugar
- 2/3 cup canned pumpkin
For the Filling:
- 8 oz cream cheese, softened (full fat)
- 1 cup powdered sugar
- 6 tbsp. salted butter, softened
- 1 tsp. vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a jelly roll pan (10×15 inches) with parchment paper and set it aside.
- In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.
- In a large bowl, combine the sugar, eggs, vanilla extract, and pumpkin puree. Whisk until smooth.
- Add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing the batter.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 15 minutes, or until the cake springs back when lightly touched.
- Once baked, carefully turn the cake out onto a clean kitchen towel or parchment paper. Slowly roll the cake into a log, starting from the shorter end, and let it cool completely on a wire rack.
- For the filling, beat the cream cheese, powdered sugar, butter, and vanilla extract in a stand mixer until light and fluffy.
- Once the cake has cooled, unroll it gently and spread the cream cheese filling evenly across the surface.
- Carefully roll the cake back up and wrap it tightly in plastic wrap. Refrigerate for 1 hour to allow it to set.
- Remove the plastic wrap, dust with powdered sugar, slice, and serve.
Notes
- For a cleaner presentation, use a sifter to dust powdered sugar evenly across the top.
- The pumpkin roll can be made a day ahead and stored in the fridge until ready to serve.
Nutrition
- Serving Size: 1 slice
- Calories: 307kcal
- Sugar: 26g
- Sodium: 188mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 92mg
